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Antioxidant, sensory, and functional properties of low-alcoholic IPA beer with Pinus sylvestris L. shoots addition fermented using unconventional yeast

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-0172-8875
cris.virtual.author-orcid0000-0003-2834-0405
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
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cris.virtualsource.author-orcidc5fbfc00-8e7f-4f01-8cc0-f762343b39e0
cris.virtualsource.author-orcida13de6c4-588c-42db-93b8-c78ea84734b3
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe study investigated the potential use of pine (Pinus sylvestris L.) shoots and standard and unconventional yeast strains for the production of low-alcohol IPA beer. For this purpose, control worts without added shoots, and worts enriched with pine shoots at 10 g/L were prepared. Worts were inoculated with yeast: Saccharomyces cerevisiae var. chevalieri SafBrew™ LA-01, Saccharomyces cerevisiae var. boulardii, Pichia kluyveri NEER™, and Saccharomyces cerevisiae Safale US-05. The final beer was tested for yeast cell number, basic physicochemical properties, effects on cell line and antioxidant properties. Pine shoots and the tested yeast strains were shown to be suitable for developing low-alcohol beers with potential functional effects. Pine shoots have no negative impact on the beer-making process and may increase the antioxidant potential of beer. Beers supplemented with pine shoots were shown to increase the ability to quench DPPH free radicals in vitro, while all low-alcohol beers tested were found to have the ability to reduce nitrite production by lipopolysaccharide-induced RAW264.7. Depending on the yeast used, pine shoots affect the flavour and aroma profile differently, possibly masking foreign aftertastes and odours resulting from the use of unconventional yeast.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorDziedziński, Marcin
dc.contributor.authorStachowiak, Barbara
dc.contributor.authorKobus-Cisowska, Joanna
dc.contributor.authorFaria, Miguel A.
dc.contributor.authorFerreira, Isabel M. P. L. V. O.
dc.date.access2025-08-19
dc.date.accessioned2025-10-28T13:40:50Z
dc.date.available2025-10-28T13:40:50Z
dc.date.copyright2023-07-20
dc.date.issued2023
dc.description.abstract<jats:title>Abstract</jats:title> <jats:p>The study investigated the potential use of pine (<jats:italic>Pinus sylvestris</jats:italic> L.) shoots and standard and unconventional yeast strains for the production of low-alcohol IPA beer. For this purpose, control worts without added shoots, and worts enriched with pine shoots at 10 g/L were prepared. Worts were inoculated with yeast: <jats:italic>Saccharomyces cerevisiae</jats:italic> var. <jats:italic>chevalieri</jats:italic> SafBrew™ LA-01, <jats:italic>Saccharomyces cerevisiae</jats:italic> var. <jats:italic>boulardii</jats:italic>, <jats:italic>Pichia kluyveri</jats:italic> NEER™, and <jats:italic>Saccharomyces cerevisiae</jats:italic> Safale US-05. The final beer was tested for yeast cell number, basic physicochemical properties, effects on cell line and antioxidant properties. Pine shoots and the tested yeast strains were shown to be suitable for developing low-alcohol beers with potential functional effects. Pine shoots have no negative impact on the beer-making process and may increase the antioxidant potential of beer. Beers supplemented with pine shoots were shown to increase the ability to quench DPPH free radicals <jats:italic>in vitro</jats:italic>, while all low-alcohol beers tested were found to have the ability to reduce nitrite production by lipopolysaccharide-induced RAW264.7. Depending on the yeast used, pine shoots affect the flavour and aroma profile differently, possibly masking foreign aftertastes and odours resulting from the use of unconventional yeast.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,1
dc.description.number1
dc.description.points70
dc.description.versionfinal_published
dc.description.volume21
dc.identifier.doi10.1515/chem-2022-0360
dc.identifier.issn2391-5420
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5561
dc.identifier.weblinkhttps://www.degruyterbrill.com/document/doi/10.1515/chem-2022-0360/html
dc.languageen
dc.relation.ispartofOpen Chemistry
dc.relation.pagesart. 20220360
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enPinus sylvestris L.
dc.subject.enlow-alcoholic beer
dc.subject.enSaccharomyces cerevisiae var. chevalieri SafBrew™ LA-01
dc.subject.enSaccharomyces cerevisiae var. boulardii
dc.subject.enPichia kluyveri NEER™
dc.subject.enSaccharomyces cerevisiae Safale US-05
dc.titleAntioxidant, sensory, and functional properties of low-alcoholic IPA beer with Pinus sylvestris L. shoots addition fermented using unconventional yeast
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume21